Time 8h15m Yield 8 servings. Number Of Ingredients 12 Steps:
Place potatoes, carrots and onion in a 5-qt. slow cooker. In a large skillet, brown beef in butter. Transfer beef to slow cooker with a slotted spoon., Stir flour into the pan drippings until blended; cook and stir until browned. Gradually add water. Bring to a boil; cook and stir for 2 minutes or until thickened. Add salt, parsley, celery seed, thyme and pepper; pour over beef. Cover and cook on low for 8-9 hours or until meat and vegetables are tender.
Time 2h10m Yield 9 servings. Number Of Ingredients 15 Steps:
In a large resealable plastic bag, combine the flour, salt and 1/4 teaspoon pepper. Add meat, a few pieces at a time, and shake to coat. In a Dutch oven, brown meat in oil and butter. Add onion and garlic; cook and stir for 2-3 minutes. Stir in the carrots, celery, water, bay leaves, bouillon, thyme and remaining pepper. Bring to a boil. Reduce heat; cover and simmer for 1-1/4 hours., Stir in pumpkin. Return to a boil. Reduce heat; cover and simmer for 20-25 minutes or until meat and pumpkin are tender. Discard bay leaves.
Time 55m Yield 6 serving(s) Number Of Ingredients 12 Steps:
In a large saucepan, cook and stir meat until brown. Drain off fat. Cook and stir onions with meat until onions are tender, almost 5 minutes. Stir in all remaining ingredients; heat to boiling. Reduce heat; cover and simmer at least 40 minutes or till vegetables are tender.
Number Of Ingredients 13 Steps:
Heat oil in a saucepan over medium heat. Add sausage, and cook, stirring until it breaks into small pieces and is no longer pink, about 10 minutes. Remove sausage with slotted spoon, and set aside. Pour off all but 2 tablespoons rendered fat, and discard. Raise heat to medium high, add onions, and cook, stirring, until golden, 5 to 6 minutes. Add tomatoes, stock, and herbs; simmer over medium heat until liquid starts to thicken, 20 to 25 minutes. Add sausage, squash, carrots, parsnips, and fennel; cover, and simmer until vegetables are tender, about 10 minutes. Add brussels sprouts, and cook, covered, about 5 minutes more. Remove cover, and cook, stirring occasionally, until liquid thickens, 10 to 15 minutes more. Season with salt and pepper, and serve.
Time 1h10m Yield 6 Number Of Ingredients 12 Steps:
Coat chicken with 1/4 cup Bisquick mix. In 4-quart Dutch oven, heat oil over medium heat. Add chicken; cook 10 to 12 minutes, stirring occasionally, until no longer pink in center. Stir in pumpkin, pumpkin pie spice, potatoes, onion, tomatoes and broth. Heat to boiling; reduce heat. Cover; simmer 5 minutes, stirring occasionally. Meanwhile, in medium bowl, stir dumpling ingredients until soft dough forms. Drop dough by 6 spoonfuls onto stew mixture. Cook uncovered 10 minutes. Cover; cook about 10 minutes longer or until vegetables are tender. Sprinkle with parsley or additional pumpkin pie spice.
Yield Makes 4 servings Number Of Ingredients 13 Steps:
- Season the pork with salt and pepper. Heat 4 tablespoons oil in a heavy casserole over medium-high heat. Brown the pork well in batches. Remove to a bowl.
- Wipe casserole clean and heat the remaining oil over low heat. Add onions, carrots, and apples. Stir until softened, 10 minutes, adding the garlic in the last 3 minutes. Stir in remaining ingredients except noodles. Return pork and any juices to the casserole.
- Bring to a boil. Reduce heat and simmer, partially covered, stirring, until the meat is very tender, about 1 1/2 hours. Discard bay leaf; adjust seasonings. Serve over egg noodles in shallow bowls.
Time 55m Yield 4 serving(s) Number Of Ingredients 12 Steps:
Peel the pumpkin or squash. Remove the seeds and any fibrous bits and then cut into bite-sized pieces. In a large bowl, heat the oil and fry the onion for 3-4 minutes. Stir in the cinnamon and, if using the ground ginger, stir that in too. If you are using fresh, it will be added later. Cook for a couple more minutes and then add in the chicken. Fry until the chicken is browned slightly on all sides. Add the tomatoes and sugar. Season to taste with salt and pepper if you like, although I don’t feel the dish needs any, and then add the chickpeas and pumpkin. Make sure the dish is evenly mixed and then cover and simmer for about 30 minutes or until the pumpkin is tender. If you are using fresh ginger, add it in about half way through this process. Once the pumpkin is cooked, depending on how runny you like your stew, you may want to thicken it up with a bit of cornstarch and water. Just mix the two together and stir in the stew and leave for a couple minutes to thicken. Stir in the chopped coriander just before serving.
Time 25m Yield 4 Number Of Ingredients 8 Steps:
Spray 4-quart Dutch oven with cooking spray; heat over medium-high heat. Cook pork in Dutch oven, stirring occasionally, until brown. Stir in remaining ingredients. Heat to boiling; reduce heat. Cover; simmer about 15 minutes, stirring once, until sweet potatoes are tender.
